Name: Matcha Banana Coconut Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 1 1/2 cups all-purpose flour; 2 tablespoons matcha green tea powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 ripe bananas, mashed; 1/2 cup shredded sweetened coconut; 1/3 cup coconut oil, melted; 1/2 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup plain Greek yogurt or sour cream; 1/4 cup milk (dairy or plant-based)

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These moist and flavorful Matcha Banana Coconut Muffins bring together the earthy richness of matcha green tea with the natural sweetness of ripe bananas and a tropical hint of shredded coconut. They make a wholesome, energizing treat that’s perfect for breakfast or a midday snack.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour

2 tablespoons matcha green tea powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 ripe bananas, mashed

½ cup shredded sweetened coconut

⅓ cup coconut oil, melted

½ cup brown sugar

2 large eggs

1 teaspoon vanilla extract

¼ cup plain Greek yogurt or sour cream

¼ cup milk (dairy or plant-based)

Directions

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt until well combined.

In a large bowl, mix the mashed bananas, shredded coconut, melted coconut oil, brown sugar, eggs, vanilla extract, Greek yogurt, and milk until smooth and creamy.

Gradually fold the dry ingredients into the wet ingredients until just combined. I’m careful not to overmix to keep the muffins tender.

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes 12 muffins. Prep time takes about 10 minutes, with a baking time of 20 minutes, so the total time is roughly 30 minutes. Each muffin contains approximately 180 calories.

Variations

I sometimes swap shredded sweetened coconut for unsweetened if I want to cut down on sugar a bit. For a vegan version, I replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use a plant-based yogurt. Adding chopped nuts like walnuts or pecans adds a nice crunch. If I want a stronger matcha flavor, I add an extra half tablespoon of matcha powder. For an extra burst of flavor, a handful of chocolate chips or dried cranberries works wonderfully.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, they freeze beautifully—wrapped individually or in a freezer-safe bag for up to 2 months. To reheat, I warm them in the microwave for about 20 seconds or pop them in a toaster oven until heated through. They taste just as fresh and moist when reheated.

FAQs

Can I use a different type of flour?

I’ve found that all-purpose flour works best for these muffins to keep them tender. However, you can try using whole wheat flour for a denser, nuttier muffin—just expect a firmer texture.

Can I make these muffins gluten-free?

Yes, using a gluten-free all-purpose flour blend is a great option. Just make sure it includes xanthan gum or a similar binder to help hold the muffins together.

What if I don’t have matcha powder?

If you don’t have matcha on hand, you can omit it for a banana coconut muffin, but you’ll miss the unique earthy flavor and green color. Alternatively, try adding a teaspoon of green tea powder or ground spirulina for a similar effect.

Can I substitute the coconut oil?

Yes, melted butter or a neutral oil like vegetable or canola oil can work as a substitute. Coconut oil adds a subtle coconut flavor that I really like here, but you can adjust based on your preferences.

How ripe should the bananas be?

I prefer using very ripe bananas with plenty of brown spots—they’re sweeter and mash easily, which helps make the muffins naturally sweet and moist.

Conclusion

I always enjoy making these matcha banana coconut muffins because they feel like a little nourishing luxury with each bite. The balance of flavors and moist texture make them perfect for a quick breakfast or anytime snack. They’re easy to customize, store well, and the vibrant green color always impresses. If you’re looking for a tasty twist on classic banana muffins, this recipe is definitely one I recommend trying.

Recipe:

Matcha Banana Coconut Muffins

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Author: Cheryl
Total Time: 30 minutes
Yield: 12 muffins
Diet: Vegetarian

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Description

Moist and flavorful muffins combining earthy matcha green tea, natural sweetness of ripe bananas, and tropical shredded coconut for a wholesome and energizing treat.

Instructions

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt until well combined.
In a large bowl, mix the mashed bananas, shredded coconut, melted coconut oil, brown sugar, eggs, vanilla extract, Greek yogurt, and milk until smooth and creamy.
Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.